Easy Gourmet Apple Pie

• 1 Refrigerated 9" double pie crust
• 1/2 cup of unsalted butter
• 3 tablespoons of all-purpose flour
• 1/2 cup white sugar
• 1/2 cup firmly packed brown sugar
• 1/4 cup water
• 8 Granny Smith apples
• 9" pie pan
• Cinnamon & Sugar
• Nutmeg

* Pare, core and slice apples

*Spray pie pan with non-stick spray or grease with butter and lightly flour

*Preheat oven to 425°F

*Let pie crust stand until room temperature

1. Melt butter in a saucepan
2. Stir in flour to create a paste
3. Add white sugar, brown sugar and water
4. Bring to a boil and reduce heat. Simmer for 5 minutes
5. Place bottom crust in prepared pan, being careful not to puncture dough
6. Fill with apple slices, creating a slight mound. Rearrange them so they are distributed equally throughout the pie.
7. Sprinkle Cinnamon & Sugar to taste
8. Sprinkle nutmeg to taste
9. Cover pie with a lattice work of top crust, trim excess and crimp edges
10. Slowly pour sugar and butter mixture over pie, being careful not to pour too fast, as it will run over.
11. Bake at 425°F for 15 minutes
12. Reduce temperature to 350°F. *This step is crucial in ensuring a well-baked, uniform pie.
13. Continue baking 35-45 minutes, or until apples are soft and crust is golden brown

Optional tips that might come in handy...

·Cover edges of pie with aluminum foil to prevent burning. Remove foil 15 minutes before pie is done.

·Place a cookie sheet under the pie pan to prevent drippings while baking.

·Create traditional crimped edges by using the blunt end of a fork. Fold excess crust up and gently press down and in, working all the way around your pie. This makes the outer crust "hug" your pie with pinched edges

·When making the lattice portion of crust, unroll the room temperature crust onto a lightly floured surface. Use a pizza cutter to cut the dough into long strips, then overlap them by applying a strip vertically, then horizontally until the pie is covered. You can weave the strips further, if you like.